Preparation

Bring a saucepan of water to the boil. Add the potatoes and reduce to a simmer. Cook for 12-15 minutes, or until tender. Mash the potatoes and set aside.

Heat 1 tbsp of oil in a saucepan. Add the onion, garlic and carrot and sauté for 5 minutes, until soft. Add the Schwartz Medium Curry Powder and frozen peas, and sauté for a further 3 minutes. Add the sautéed vegetables to the mashed potato and mix until combined. Season with Schwartz Sea Salt and Black Pepper.

To assemble the samosas, stack two sheets of filo pastry and cut into 4 rectangles. Place 2 tbsp of the vegetable mix into the centre of one of the layered filo rectangles. Roll one corner towards the centre, then fold in the left and right corners to create a triangle shape. Brush with melted butter and sprinkle with Black Onion Seeds. Repeat with the remaining filo pastry and vegetable filling.

Place the samosas onto a lined baking tray and transfer to the oven for 15-20 minutes, or until golden.

Meanwhile, to make the raita, combine the natural yogurt with the Mint, caster sugar and Sea Salt.